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Jalapeño Candied Smoked Salmon

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Mesquite

Spicy candied salmon is a delicious snack that’s high in protein & easy to take on hikes, a bike ride, or a day on the lake.

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Brine

  • 1/2 Cup hot water

  • 2 Whole jalapeños, roughly chopped

  • Red pepper flakes, as desired, optional

  • 1/4 Cup soy sauce

  • 1/4 Cup granulated sugar

  • 2 Tablespoon garlic powder

  • 2 Tablespoon Ground black pepper

  • 8 Cup cold water

  • 1 1 fillet salmon, pin bones removed

Glaze

  • 1 Cup Brown sugar

  • 2 jalapeños

  • 3 Tablespoon Dijon mustard

  • 1

    Make the brine. In a small saucepan over medium heat, add 1/2 cup of water, the jalapeños, and red pepper flakes, if using, and bring the water to a boil. Remove from heat and steep the jalapeños in the hot water for 5 minutes.

    • 1/2 Cup hot water

    • 2 Whole jalapeños, roughly chopped

    • Red pepper flakes, as desired, optional

  • 2

    Add the soy sauce, granulated sugar, garlic powder, ground black pepper, and stir until the sugar is dissolved. Pour in the cold water. Once the brine has cooled, pour into a large resealable bag and add in the salmon. Refrigerate the salmon in the brine for 3-4 hours, depending on the thickness of the filet.

    • 1/4 Cup soy sauce

    • 1/4 Cup granulated sugar

    • 2 Tablespoon garlic powder

    • 2 Tablespoon Ground black pepper

    • 8 Cup cold water

    • 1 1 fillet salmon, pin bones removed

  • 3

    When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 4

    Remove the salmon from the brine, discarding the brine, rinse under cold water, and pat dry.
  • 5

    Make the glaze. In a blender or food processor, add the brown sugar, jalapeños, and Dijon mustard, and pulse until the jalapeños are fully incorporated. Apply the glaze to the salmon.

    • 1 Cup Brown sugar

    • 2 jalapeños

    • 3 Tablespoon Dijon mustard

  • 6

    Insert the probe horizontally into the center of the fish filet. Place the salmon skin-side down, directly on the grill grates. Close the lid and smoke for 30 minutes.

    180 ˚F

  • 7

    Increase the Traeger temperature to 225°F. Cook the salmon until the internal temperature reaches 130°F for medium-rare, the glaze is shiny and the salmon flakes easily, or is cooked to desired doneness, 45-60 minutes.

    225 ˚F

    130 ˚F

  • 8

    Remove the salmon from the grill and serve. Enjoy!

Cooking Notes

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